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1 Compare and Contrast How

does fermentation that causes

dough to rise differ from

fermentation in muscles?

The Fermentation that causes dough to rise is known as alcoholic fermentation while the fermentation in muscles is known as lactic acid fermentation.

Explanation: Fermentation refers to a process that occurs in the absence of oxygen and breaks down food substances to produce energy and other byproducts such as water, alcohol or lactic acid. It is a form of anaerobic respiration as it occurs in the absence of oxygen.

In this case, we want to differentiate between fermentation that occurs in bread dough and fermentation that occurs in muscles.

Fermentation in bread dough

When making a dough fermentation occurs which results in the production of alcohol (ethanol) and carbon dioxide. Carbon dioxide bubbles produced during the process makes the dough to rise. This type of fermentation is known as alcoholic fermentation.

Fermentation in muscles

Fermentation in muscles occurs during strenuous physical exercises when muscles are deprived of oxygen. Glucose is broken down to yield energy and lactic acid. This type of fermentation is known as lactic acid fermentation.